It’s been over a week on my newest culinary audition. The discipline in these Japanese kitchens I have been working in as of late is unseen outside Nippon. Caution, unease and suspicion. Always expecting but never accepting as my pinkish fleshy sausages manipulates their creations. One flinch, a slip of the digits or a loss … Continue reading

Belly Of The Beast

As I entered the well-lit kitchen I envisioned the impossible standards that each meal must meet. The standards that came from this mixture of fire and ice, 16 hours of hell, 7 days a week under a days sky eternally lit with 3 stars . The walls arched into one another, polished steel arms reminiscent … Continue reading

One Chef, 2 Days, 3 Michelin Stars

I recently had the absolute religious experience of working in one of Tokyo’s only 3 star Michelin restaurants. The epic journey I would face in my short time proved only one thing, I am addicted. More to come.

Aromatherapy 2.0

It’s raining. It’s been raining since 4am when I let my dog out for his espresso free morning glory. The apartment has been invaded with the sweet aromas Tokyo offers when wet. Musky yes yet also vibrant and somewhat addictive. On my patio: a nasal mosaic of earthy basil, Italian parsley and chives. Pungent stalks … Continue reading

A New Journey Begins

With a single tear I complete a six year journey as I serve my last plate at the Official Residence of the Canadian Embassy. More to follow….

Heat in the Bedroom

Currently reading “Heat” by Bill Buford. An easy read dotted with the kind of humor only an outsider could see in the kitchen. A fantastic account of a novice’s adventures to becoming a chef in the kitchens of Mario Batali. I would recommend that you pick it up and give it a read. I’ve truly … Continue reading

The Great Unknown

I woke up sometime on a crisp spring morning last year and realized I am not 21 anymore. As I have reached the golden age of 27 I made the decision to exit stage left from the embassy in order to continue my professional development and most of all challenging myself as an individual. As … Continue reading

What I Have Been Up Too

Sorry for the delay folks. Many changes happening here in Tokyo. More light to shed in the future, stay tuned. For now enjoy these tasty menus…. Vegetarian Sample Menu Marler House Tofu Scented with Yuzu and White Soya Crisp Chives *** Potato and Leek Fondue Fried Shallot Rings Focaccia Crostini *** Salt ‘n’ Pepper Roasted … Continue reading


Currently frothing the Parsnip Fondue for tonight. Never quite a simmer but just below an onsen. Frothing allows the soup to slowly gain volume through the addition of air. If it boils – it spoils. It will be airy, light and full of earthy goodness. Accompanied with White Truffles and Rosemary, it is becoming one … Continue reading

Another Lunch

Luncheon 21人 Salt and Pepper Roasted Parsnip Fondue Scented with White Truffles and Rosemary Foam *** Foie Gras Compression Purple Shiso and Spinach Strata Sweet and Sour Gastrique *** Pressed Tofu Curds Perfumed with Grilled Matsutake White Soya and Yuzu Nage *** Chardonnay Poached Nova Scotia Lobster On Braised Fennel Bulbs with Garlic Foam and … Continue reading